KR102365692B1 - Five-color steamed bread with improved shelf life and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a five-color steamed bread consisting of red, yellow, black, green, and white bread by including natural powder in a dough, a method for manufacturing the five-color steamed bread, a dough composition for steamed bread including a mixed mushroom extract, and a method for manufacturing the composition. The steamed bread of the present invention has excellent sensory evaluation because outer skin thereof and filling show various colors of red, yellow, black, green, and white, and also has a new form of improved taste, aroma and storability because the steamed bread includes natural extracts.

Description

Five-color steamed bread with improved shelf life and manufacturing method thereof {Five-color steamed bread with improved shelf life and manufacturing method thereof}

The present invention provides a five-color steamed bun consisting of red, yellow, black, green, and white steamed bun by including natural powder in a dough, a method for producing the five colored steamed bun, a dough composition for steamed bread comprising a mushroom mixed extract, and It relates to a method for preparing the composition.

Steamed bread is cooked by steaming fermented bread dough, and has been consumed for a long time in China, Korea, Japan, and Southeast Asia, and has been known as a symptom of disease since the Han Dynasty of China. There are round and roll types of steamed bun, and in China, it is consumed as a staple food without filling, but in Korea and other places, it is consumed in the form of fillings such as red bean paste, meat, and vegetables. Flour, water, and yeast are the main ingredients needed for steamed bread, and sugar or emulsifiers are sometimes added for texture. Steamed bread cooked with steam is characterized by better retention of nutrients and color during the cooking process compared to bread baked in the oven. Current studies on steamed bread include antioxidant activity, physicochemical properties, and sensory quality properties of barley steamed bread with added moss leaf powder (Korean J Food Nutr 27(2): 249-255, 2014), steamed bread with bamboo leaf and lotus leaf powder added. quality characteristics (Korean J Food Cult 29(3): 298-306, 2014), manufacturing and quality characteristics of black rice steamed bun (Food Mach 27(3): 19-21, 2011), optimization of steamed bun with green tea addition (J Korean Soc Food Sci Nutr 31(3): 451-459, 2002) has been reported. In addition, recently, commercial efforts are being made to add healthy grains or fruits and vegetables to steamed bread manufacturing in accordance with consumers' health-oriented purchasing propensity, or to use natural ingredients for fermentation instead of chemical expanders. However, these medicinal plants and grains are extracted or powdered and used for baking, and as the content increases, their unique color and flavor contain factors that can reduce not only the quality of steamed bread but also the palatability.

During the kneading process, two proteins, gliadin and glutenin, contained in wheat flour, combine with water to make gluten, a denatured protein, elastic and extensible, and fermented by enzymes contained in yeast. Medium wheat starch and protein are aged to create taste and aroma. In this regard, bread is easily spoiled by microorganisms such as mold due to its high moisture content, and has a disadvantage in that the storage period is short. In particular, since steamed bread has a high water content among breads, deterioration by microorganisms during long-term storage proceeds rapidly, and when left in the air, including oils and fats, there is a high possibility of going rancid. Therefore, it is easy to be exposed to microorganisms during the distribution process and sanitary problems are likely to occur. In particular, in the summer when the temperature and humidity are high, mold generation increases during the distribution period, and to prevent this, synthetic preservatives such as nitrite, sorbic acid, sodium metabisulfite, and chlorine have been used for a long time. However, recently, safety issues such as the accumulation of synthetic preservatives in the body continue to arise, and depending on the amount and type of synthetic preservatives used, they have a negative effect on the human body.

Under this background, the present inventors prepared five-colored steamed bun having red, yellow, black, green, and white skin and sediment using various natural product powders, and added mushroom mixed extract to improve the nutrition and product properties of steamed bun. Changes in quality characteristics and sensory characteristics were investigated. That is, in the present invention, a new type of steamed buns with improved functionality and quality has been developed, which will greatly contribute to the expansion of consumption and income of related products.

One object of the present invention is a red steamed bun prepared with a paste containing strawberry and blueberry powder, red bean paste, and a mushroom mixed extract; yellow steamed bun prepared with dough containing turmeric and sorghum powder, sweet potato paste, and mushroom mixed extract; Black steamed bun prepared with a dough containing black rice and black sesame powder, black soybean paste, and a mushroom mixed extract; Green steamed bun prepared with a paste containing mugwort and chlorella powder, pea bean paste, and a mushroom mixed extract; and white steamed bun prepared including wheat flour dough, milk cream paste, and mushroom mixed extract; to provide a steamed bun in five colors.

Another object of the present invention comprises the steps of (a) adding a mushroom mixture extract to the dough; (b) adding sediment to the dough to which the mushroom mixture extract is added; And (c) steaming the dough containing the sediment; to provide a method for producing the five-color steamed bun, including.

Another object of the present invention is to a dough comprising 100 parts by weight of flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, and 2 parts by weight of mushroom mixture extract. , to provide a dough composition for steamed bread prepared by inoculating 4 parts by weight of yeast and fermenting at a temperature of 25 to 35° C. for 1 to 3 hours.

Another object of the present invention is to provide a method for producing the dough composition for steamed bread, comprising the step of inoculating yeast bacteria into the dough containing the mushroom mixed extract.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object is a red steamed bun prepared including a dough containing strawberry and blueberry powder, red bean paste, and a mushroom mixed extract; yellow steamed bun prepared with dough containing turmeric and sorghum powder, sweet potato paste, and mushroom mixed extract; Black steamed bun prepared with a dough containing black rice and black sesame powder, black soybean paste, and a mushroom mixed extract; Green steamed bun prepared with a paste containing mugwort and chlorella powder, pea bean paste, and a mushroom mixed extract; and white steamed bun prepared including wheat flour dough, milk cream sediment, and mushroom mixed extract; provides a five-color steamed bun consisting of.

"Steamed bread" of the present invention is cooked by steaming fermented bread dough, and is characterized by a generally white and glossy surface, soft to the touch, and no tackiness and stickiness, mainly in winter. is consumed a lot in Flour, water, and yeast are the main ingredients needed for steamed bread, and sugar or emulsifiers are sometimes added for texture. Steamed bread cooked with steam is characterized by better retention of nutrients and color during the cooking process compared to bread baked in the oven. Currently, in the worldwide bakery industry, products containing grains such as rye and black rice and various nuts such as walnuts and sunflower seeds are receiving a great response. leading the market. There are three main types of healthy bread. In order to prevent adult diseases such as obesity and diabetes, there are products with reduced ingredients such as butter, sugar, and salt, products with functional ingredients good for health, and products that emphasize safety using organic ingredients. However, these health-related products are widely spread because they are good for health, despite the fact that the texture is generally not soft and rough, and the taste and flavor are not rich. Consumers' interest in health gradually increases as to how the ingredients of bread have an effect on health and how much content they contain, so the demand for healthy bread is expected to steadily increase.

"Five-color steamed bread" of the present invention means steamed bread that has red (red), yellow (yellow), black (black), green (green), and white (white) colors, the outer skin of steamed bread and By unifying the color of the sediment into the above five colors, the external and internal colors of the steamed bun can be varied and look appetizing.

"Natural powder" of the present invention is included in the dough to show a specific color, and various nutritional components contained in natural products can impart functionality to the steamed bread of the present invention. Specifically, the natural product may be strawberry, blueberry, turmeric, sorghum, black rice, black sesame, mugwort, or chlorella, and may be included in the dough in the form of powder. The natural product powder of the present invention can be obtained directly by drying and pulverizing each natural product raw material, or can be used by purchasing a powder form product distributed in the market, but is not limited thereto. More specifically, strawberry and blueberry powder is included in the dough to give the outer skin of the steamed bun a red color; Turmeric and sorghum powder are included in the dough to give the outer skin of steamed bread a yellow color; Black rice and black sesame powder are included in the dough to give the outer skin of steamed bread black; Mugwort and chlorella powder can be included in the dough to give the outer skin of steamed bread green.

"Dough" of the present invention refers to a dough generally used in the art for producing steamed bread, specifically, it may contain oils and fats such as wheat flour, water, yeast, sugar, salt, and butter of strong or light flour. and may further include milk, whipped cream and eggs. The dough includes a natural product powder and mushroom mixed extract, and if steamed bread can be manufactured through a fermentation step and a steaming step, the shape, composition and content thereof are not limited. In a specific embodiment of the present invention, based on 100 parts by weight of wheat flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, 2 parts by weight of mushroom mixed extract , 10 parts by weight of natural powder, and 40 parts by weight of water to prepare a steamed bread dough, but is not limited thereto (Preparation Example 2).

The dough of the present invention may be inoculated with yeast and fermented for 1 to 3 hours at a temperature of 25 to 35 ° C. Specifically, 4 parts by weight of yeast is inoculated based on 100 parts by weight of the wheat flour included in the dough to a temperature of 30 ° C. It may be fermented for 2 hours at a temperature. As used herein, the term “fermentation” refers to a phenomenon in which organic matter is decomposed by the action of microorganisms, and in the present invention, yeast bacteria decompose carbohydrates in the dough by the fermentation process, thereby causing the steamed bread dough to swell.

"Yeast" of the present invention is a microorganism of a fungus used to manufacture alcohol, intestines or bread, etc. Yeast bacteria decompose sugar to produce alcohol and carbon dioxide gas to perform fermentation. The types of yeast are very diverse, for example, Saccharomyces ellipsoidus ( Saccharomyces ellipsoidus ), Saccharomyces exiguus ( Saccharomyces exiguus ), Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Candida albicans ( Candida albicans ) ), genus Torula, Schizosaccharomyces pombe , Saccharomyces bayanus , Candida tropicalis , Candida auris , Saccharomyces bouladi Saccharomyces boulardii ), Cryptococcus neoformans ), Candida krusei ), and combinations thereof, but is not limited thereto. Specifically, the yeast of the present invention is Saccharomyces ellipsoidus ( Saccharomyces ellipsoidus ), Saccharomyces exiguus ( Saccharomyces exiguus ), and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) strains are 1:2:2 may be mixed with The five-color steamed bun of the present invention can obtain steamed bun of a certain quality by specifying the type and content of yeast bacteria.

"Inoculation" of the present invention is a preceding process for culturing yeast, and in the present invention, includes all processes of adding a yeast organism for fermentation of steamed bread dough.

The term "dough for steamed bread" in the present invention refers to a dough in which water is mixed with flour in advance when making bread. was defined and used.

As used herein, the term “sediment” refers to stuffing stuffed into rice cakes or breads, and is usually sweetened by using flour of grains such as beans or nuts. Representative examples include red bean paste, chestnut bean paste, kidney bean paste, and pea bean paste. In the present invention, the red bean paste having a red color is included in the red bean paste by putting the sediment of a color similar to the outer skin of each steamed bun; The yellow steamed bun contains sweet potato paste that is yellow; Black steamed bun contains black soybean sediment; Green steamed bun contains light green pea paste; White steamed bun contains white milk cream sediment. The sediment of the present invention may be included in 50% (w/w) of the weight of the dough for steamed bread, but is not limited thereto. The method of obtaining the sediment of the present invention is not limited, such as directly preparing and using the product, or purchasing and using a product distributed in the market.

In the present invention, the term "extract" is an active ingredient contained in the extraction raw material by contacting the solvent and the extraction raw material under specific conditions, so long as the ingredients contained in the raw material can be separated, regardless of the extraction method or the type of the active ingredient, all of them will be included. can For example, extracts of components soluble in solvents from raw materials using water or an organic solvent, and extracts obtained by extracting only specific components such as specific components of raw materials, such as oil, may be included. The extract may be powdered after drying, or may be obtained by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol It can be extracted with one or more solvents. In the present invention, specifically, hot water extraction may be used, but is not limited thereto.

"Mushroom" of the present invention is a microorganism belonging to the basidiomycetes, and is mainly used in folk remedies or oriental medicine along with medicinal plants in addition to food. In addition, mushrooms are generally low in lipids and rich in carbohydrates, proteins, and nucleic acids, especially ergostrol, a precursor of vitamin D. Physiological functions of mushrooms include maintenance of body homeostasis and preventive effects on adult diseases such as cancer, stroke, and heart disease. It can be roughly divided into high molecular components and low molecular components such as nucleic acid complexes, terpenoids, steroids, and germanium.

" Trimella fuciformis " of the present invention belongs to the family Trimella fuciformis, and has a translucent jelly quality that is characteristic of a fruiting body. White wood ear mushroom is low in calories and lipid, rich in protein, polysaccharide and dietary fiber, and contains various minerals and vitamins. In addition, studies have been reported on the anti-stress effect, antioxidant activity, whitening function, and wrinkle-improving effect of white wood ear mushroom (J East Asian Soc Diet Life 31(2)L 145-152, 2021). However, there has been no study on the effect of extracts mixed with white oyster mushroom and other types of mushrooms on the production of steamed bread.

The "wood ear mushroom ( Auricularia auricula )" of the present invention belongs to the genus throat ear, and is also called "Jelly ear fungus" because it has a jelly texture in the shape of a human ear. Wood ear mushrooms have been used for various purposes, such as preventing food from spoiling in summer, as well as ingredients for stir-frying or vegetables (Korean Journal of Human Ecology 28(6): 673-685, 2019). However, the effect of extracts mixed with wood ear mushrooms and other types of mushrooms on the production of steamed buns has not yet been studied.

"Chaga mushroom ( Inonotus obliquus )" of the present invention is a perennial basidiomycete belonging to the genus Pine scaly and cypress mushroom, and is distributed in a vast area of the cold and humid Northern Hemisphere such as Siberia, Finland, Norway, Ukraine, and Hokkaido in its natural state. It is a hanseong mushroom in the play. It is a kind of white rot fungus, and when grown in a natural state, it becomes a black sclerotia mass and is known to be parasitic on the stems of birch trees. According to the research so far, it has been reported that chaga has anti-tumor activity, shows cytotoxicity, and inhibits cell growth. In addition to anticancer activity, it has been reported that the extract of chaga mushroom has antioxidant activity, antihyperlipidemia, antidiabetic, antifungal, and antiviral effect (Yakhak Hoeji 54(3), 187-191, 2010). As described above, as various physiological activities of chaga mushroom are known, interest as a functional food material is increasing, but the effect of an extract mixed with chaga mushroom and other types of mushrooms on the production of steamed bread has not yet been studied.

" Phellinus linteus" of the present invention is a white rotting fungus belonging to the Pineaceae family, and belonging to the Muddy mushroom. Sanghwang mushroom grows wild on the stems of mulberry trees and broad-leaved trees, and is native to or cultivated in China, Cambodia, Korea, and Japan. The anti-cancer activity, anti-metastatic effect, and immune regulation function of Sangha mushroom have been reported. In particular, various studies on immunity and anticancer effects have been mainly conducted using polysaccharides extracted from Sanghwang mushroom or cultured mycelium (Environmental Mutagens & Carcinogens 26(Environmental Mutagens & Carcinogens 26(Environmental Mutagens & Carcinogens 26) 2): 41-44, 2006). However, the effect of extracts mixed with Sanghwang mushroom and other types of mushrooms on the production of steamed buns has not yet been studied.

The five-color steamed bun of the present invention is characterized by improved marketability and nutritional properties compared to the conventional steamed bun, including the mushroom mixed extract. In particular, unlike other mushroom extracts, the extracts of Chaga and Sanghwang mushroom do not deteriorate even after long storage, and thus have excellent storage properties. Focusing on this, the present invention investigated the effect of the mushroom mixed extract on the storage properties of steamed bread. Mushroom mixed extract of the present invention is a white wood ear mushroom ( Trimella fuciformis ), wood ear mushroom ( Auricularia auricula ), chaga mushroom ( Inonotus obliquus ), Phellinus linteus ), and shiitake mushroom ( Lentinula edodes ) 80 to 90 ° C. It may be extracted for 6 hours with hot water of

The mushroom mixed extract of the present invention includes 30 parts by weight of white oyster mushroom, 30 parts by weight of shiitake mushroom, 20 parts by weight of chaga mushroom, 10 parts by weight of shanghai mushroom, and 10 parts by weight of shiitake mushroom. In the present invention, the effect on the storability and palatability of steamed bun was evaluated according to the mixing ratio of the white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake mushroom. In a specific embodiment of the present invention, Example 1 comprising a mushroom extract mixed with white wood ear mushroom 30 parts by weight, wood ear mushroom 30 parts by weight, chaga mushroom 20 parts by weight, situation mushroom 10 parts by weight, and shiitake mushroom 10 parts by weight It was confirmed that the steamed bun of the has the highest oxidative stability (Experimental Example 1), and most significantly inhibited the proliferation of microorganisms concerned during the storage process of steamed bun (Experimental Example 2). In addition, it was found that the higher the content of shiitake mushrooms included in the mushroom mixed extract, the darker the color of the prepared steamed bread, and the lower the preference for the appearance of steamed bread. It was confirmed that the preference for flavor and taste was lowered (Experimental Example 3). That is, the present invention is characterized in that in the mushroom mixed extract contained in the five-color steamed bun, the optimal mixing ratio of mushrooms that can maximize the nutritional and functional properties was identified.

The "mushroom mixed extract" of the present invention may be extracted by mixing and extracting powders of white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake mushroom, and white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake Each of the raw materials of the mushrooms may be extracted and mixed, but the present invention is not limited thereto. The method of obtaining the white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake mushroom of the present invention is not limited, such as directly collecting or using commercially available products. The form of the white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake mushroom is not limited as long as the active ingredient can be extracted using a raw material, dried product, or powder.

The steamed bun of the present invention may include 0.1 to 3 parts by weight of the mushroom mixed extract based on 100 parts by weight of the dough, and specifically may include 1 part by weight. In a specific embodiment of the present invention, 100 parts by weight of flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, 10 parts by weight of natural powder, and 40 parts by weight of water To the parts by weight, 2 parts by weight of the mushroom mixed extract was added to prepare a steamed bread dough (Preparation Example 2).

The red, yellow, black, green, and white steamed bun of the present invention is characterized in that the storability is improved. In the case of steamed bread, it has a high moisture content, which makes it easier for microorganisms to grow and has a shorter shelf life than other products made from wheat flour. Therefore, it is easy to be exposed to microorganisms during the distribution process and sanitary problems are likely to occur. In particular, in the summer when the temperature and humidity are high, mold generation increases during the distribution period, and to prevent this, synthetic preservatives such as nitrite, sorbic acid, sodium metabisulfite, and chlorine have been used for a long time. However, recently, safety issues such as the accumulation of synthetic preservatives in the body continue to arise, and depending on the amount and type of synthetic preservatives used, they have a negative effect on the human body. Accordingly, the present invention identified conditions that can improve the storability and quality of steamed bread in order to respond to changes in consumers' health-oriented perceptions.

In the quality of bread, lipids play a role in softening the texture and increasing the flavor. In the case of margarine included in steamed bread, milk or water is contained within 15%, so steamed bread is easily oxidized by ambient conditions such as temperature or air. . That is, oils and fats become acidic, causing an unpleasant odor, and may lead to rancidity in which the taste deteriorates or the color changes. In a specific embodiment of the present invention, it was confirmed that the steamed bun of Example 1 containing the mushroom mixed extract had higher oxidative stability than the steamed bun of Comparative Example (Experimental Example 1). In addition, when stored for a long time at room temperature, it was confirmed that the steamed bun of Example 1 containing the mushroom mixed extract inhibited the growth of bacteria and mold compared to the steamed bun of Comparative Example (Experimental Examples 1 and 2).

Another aspect of the present invention comprises the steps of (a) adding a mushroom mixture extract to the dough; (b) adding sediment to the dough to which the mushroom mixture extract is added; And (c) steaming the dough containing the sediment;

The descriptions of the terms “dough”, “mushroom mixed extract”, “seed”, and “five-colored steamed bun” are the same as described above.

Another aspect of the present invention includes 100 parts by weight of flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, and 2 parts by weight of mushroom mixture extract. It provides a dough composition for steamed bread, prepared by inoculating 4 parts by weight of yeast to the dough and fermenting it for 1 to 3 hours at a temperature of 25 to 35°C.

The descriptions of the terms "yeast bacteria", "dough", and "fermentation" are the same as described above.

As used herein, the term "dough for steamed bread" refers to a dough in a state in which fermentation is completed before adding sediment in the manufacturing step of steamed bread.

The dough included in the dough composition for steamed bread of the present invention may further include 10 parts by weight of a natural product powder selected from the group consisting of strawberries, blueberries, turmeric, sorghum, black rice, black sesame, mugwort, chlorella, and combinations thereof. there is. The natural product powder is included in the dough to show a specific color, and various nutritional components contained in the natural product can impart functionality to the steamed bread of the present invention.

In a specific embodiment of the present invention, based on 100 parts by weight of wheat flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, 2 parts by weight of mushroom mixed extract , 10 parts by weight of natural powder, and 40 parts by weight of water to prepare a steamed bread dough (Preparation Example 2).

Another aspect of the present invention provides a method for producing the dough composition for steamed bread, comprising the step of inoculating yeast bacteria into the dough containing the mushroom mixed extract.

The descriptions of the terms "mushroom mixed extract", "dough", "yeast bacteria", and "dough for steamed bread" are the same as described above.

The steamed bread of the present invention has excellent sensory evaluation as the outer skin and sediment show various colors of red, yellow, black, green, and white, as well as improving the taste, flavor, and storage properties of steamed bread including natural extracts. There is a characteristic.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of Mushroom Mixed Extract

The mushroom mixture extract contained in the steamed bread dough of the present invention is as shown in Table 1 below, white wood ear mushroom ( Trimella fuciformis ), wood ear mushroom ( Auricularia auricula ), chaga mushroom ( Inonotus obliquus ), situation mushroom ( Phellinus linteus ), and shiitake Mushrooms ( Lentinula edodes ) were prepared by varying the weight of the extract.

white oyster mushroom throat mushroom chaga mushroom situation mushroom Shiitake mushrooms Example 1 30 30 20 10 10 Comparative Example 1 10 10 20 30 30 Comparative Example 2 10 30 20 10 30 Comparative Example 3 20 10 30 20 20

Specifically, white wood ear mushroom, wood ear mushroom, chaga mushroom, situation mushroom, and shiitake mushroom were thoroughly washed, dried completely, and then pulverized to prepare a powder. Thereafter, as shown in Table 1 above, the mixture was mixed by weight of each mushroom, and 10 times the amount of hot water at 80 to 90° C. was added to the mixed mushroom powder, followed by extraction for 6 hours using a stirrer. After centrifugation, the supernatant was taken to prepare a mushroom mixture extract of Examples and Comparative Examples.

Preparation Example 2. Preparation of dough for steamed bread and five-color steamed bread

The dough for steamed bread of the present invention is a direct kneading method according to the mixing ratio of Table 2 below, including the mushroom mixture extract of Table 1, and the dough for steamed bread of Examples 1 and Comparative Examples 1 to 3, and does not contain the mushroom mixture extract A dough for steamed bread of Comparative Example 4 was prepared.

The natural product powder is i) a mixture of strawberry powder and blueberry powder in equal amounts in the case of red steamed bread dough; ii) In the case of dough for yellow steamed bun, a mixture of turmeric powder and sorghum powder in equal amounts; iii) In the case of dough for black steamed bread, black rice powder and black sesame powder are mixed in equal amounts; iv) In the case of green steamed bread dough, mugwort powder and chlorella powder are mixed in equal amounts; v) In the case of dough for white steamed bread, it was prepared by adding more flour as much as the amount of natural powder.

material parts by weight flour 100 unrefined sugar 15 salt 2 margarine 12 egg 20 baking powder One Mushroom Mix Extract 2 natural product powder 10 water 40

After kneading according to the mixing ratio of Table 2, Saccharomyces ellipsoidus ( Saccharomyces ellipsoideus ), Saccharomyces exiguus ( Saccharomyces exiguus ), and Saccharomyces cerevisiae strains are 1:2 : 2 parts by weight of yeast mixed with 4 parts by weight of yeast were inoculated into the dough, and fermented for 2 hours at a temperature of 30° C. to obtain a dough composition for steamed buns in five colors.

Then, 15 g of sediment was added to 30 g of dough for steamed bread and molded into a steamed bread shape. Specifically, i) red bean paste in the dough for red steamed bread; ii) Yellow sweet potato sediment in the dough for yellow steamed bread; iii) Black soybean sediment for the dough for black steamed bread; iv) Green pea paste for green steamed buns; v) Milk cream sediment was added to the dough for white steamed bread, and steamed for 15 minutes in a steamer to prepare five-colored steamed buns of Examples 1 and Comparative Examples 1 to 4.

Experimental Example 1. Measurement of Oxidation Stability

In the quality of bread, lipids play a role in softening the texture and increasing the flavor. In the case of margarine included in steamed bread, milk or water is contained within 15%, so steamed bread is easily oxidized by ambient conditions such as temperature or air. . Therefore, in order to analyze the effect of the mushroom mixed extract contained in the steamed bun of the present invention on the oxidation degree of the steamed bun, the oxidation stability of the fats and oils of the steamed bun of the present invention Example and Comparative Example was measured using an oxidation stability measuring device (rancimat).

Specifically, after 3 days have elapsed at room temperature after preparation, each outer skin part of the five-colored steamed buns of Examples and Comparative Examples is taken and pulverized, 0.5 g of each sample and 2.5 g of lard oil are placed in a reaction vessel, and the temperature is 80° C. was oxidized by injecting 25 L of filtered air per hour. The volatile oxidation products (aldehyde, ketone, etc.) generated at this time were transferred to an absorption container containing 70 ml of distilled water to measure the induction period according to the change in electrical conductivity. Oxidation stability was set as a reference value of 1.00 for the oxidation protection index (PI) of Comparative Example 4 that did not contain the mushroom mixed extract as a control, and the average of the five-colored steamed buns of each Example and Comparative Example was calculated in the table below. 3 is shown.

division Protection factor Example 1 1.44±0.09 Comparative Example 1 1.12±0.02 Comparative Example 2 1.25±0.01 Comparative Example 3 1.28±0.05 Comparative Example 4 1.00±0.02

As shown in Table 3, compared to the steamed bun of Comparative Example 4 not containing the mushroom mixed extract, it was confirmed that the steamed bun of Examples 1 and 1-3 containing the mushroom mixed extract had higher oxidation stability. It is judged to be caused by the antioxidant substances contained in the extract. In addition, comparing the steamed bun of Example 1 and Comparative Examples 1 to 3, in which the mixing ratio was different for each type of mushroom, 30 parts by weight of white wood ear mushroom, 30 parts by weight of wood ear mushroom, 20 weight part of chaga mushroom, 10 weight part of situation mushroom, And it was confirmed that the steamed bun of Example 1 containing a mushroom extract mixed with 10 parts by weight of shiitake mushrooms had the highest oxidative stability.

That is, it was found that the steamed bun of the present invention can help improve storage properties by slowing the oxidation of steamed bun by including the mushroom mixed extract of a specific mixing ratio in the dough.

Experimental Example 2. Measurement of the number of bacteria and fungi

In order to analyze the effect of the mushroom mixed extract contained in the steamed bun of the present invention on the storability of steamed bun, the number of bacteria and mold was measured after the steamed bun of Examples and Comparative Example was stored at room temperature for 5 days. Specifically, after 5 days of storage at room temperature, 2 g of each outer skin portion of the five-colored steamed bun of Examples and Comparative Examples was added, sterile PBS was added, and homogenized with a homogenizer, followed by a 10-fold dilution. For the number of bacteria, the resulting colonies were counted after the dilution was spread on PCA (plate count agar) and cultured at 37° C. for 24 hours. For the number of fungi, the resulting colonies were counted after the diluted solution was smeared in PDB (plate dextrose broth) and cultured for 3 days.

division Bacteria (CFU/ml) Mold (CFU/ml) Example 1 2.8× ^{10 1} 2.5×10 ² Comparative Example 1 0.9×10 ² 4.1×10 ³ Comparative Example 2 5.1× ^{10 1} 8.2×10 ² Comparative Example 3 6.7×10 ² 7.9×10 ³ Comparative Example 4 4.4×10 ³ 5.4×10 ³

As shown in Table 4, in the case of the steamed bun of Comparative Example 4 not containing the mushroom mixed extract, after 5 days of storage at room temperature, the number of bacteria and fungi was the steamed bun of Examples 1 and 1-3 containing the mushroom mixed extract was found to be somewhat higher than that of In particular, the steamed bun of Example 1 showed the lowest number of bacteria and fungi, and the steamed bun of the present invention contains a mushroom mixed extract of a specific mixing ratio in the dough, thereby inhibiting the proliferation of microorganisms concerned during the storage process of the steamed bun, resulting in storage stability. was found to be improved.

Experimental Example 3. Sensory evaluation

In order to evaluate the preference of the steamed buns prepared by the method of the present invention, a comparative sensory evaluation was performed on the steamed buns of Examples and Comparative Examples. Specifically, adult men and women in their 20s to 40s are selected, and age and gender are evenly distributed for each group by 6 people to provide the five-colored steamed bun of Example 1 and Comparative Examples 1 to 4 of the present invention. Along with the evaluation, the overall acceptability was evaluated. For the rating, a 10-point rating method was used, and the higher the preference, the higher the score.

division incense taste color Overall Preference Example 1 8.2 9.2 9.5 9.0 Comparative Example 1 6.4 6.2 7.3 6.8 Comparative Example 2 7.0 7.8 6.0 7.1 Comparative Example 3 7.0 7.8 8.2 7.9 Comparative Example 4 8.1 8.5 9.2 8.5

As shown in Table 5, the five-color steamed bun of Example 1 containing the mushroom mixed extract of the present invention received a high overall evaluation, and in particular, it was found that the taste and color evaluation were excellent. In addition, it was confirmed that Comparative Example 4, which does not contain the mushroom mixed extract, also had a high preference for color. Next, the evaluation scores of the steamed bun of Comparative Example 3 and Comparative Example 2 were shown. In the case of the steamed bun of Comparative Example 2 containing a mushroom extract having a relatively high content of shiitake mushrooms, it was found that it received the lowest evaluation in terms of color. . This is because the higher the content of shiitake in the mushroom extract, the darker the color, and it is judged that the color preference is lowered by affecting the outer skin of the steamed bun to which the mushroom extract is added to show a turbid and dark color. Finally, the steamed bun of Comparative Example 1 had the lowest evaluation for flavor and taste, which in the case of the steamed bun of Comparative Example 1 contains a mushroom mixed extract with a high content of Sanghwang mushroom and shiitake mushroom with a rather strong characteristic flavor, It was judged that there was a slight rejection in the sensory quality.

Color is one of the most important items in evaluating the appearance of bread. A good color can improve flavor as well as look appetizing. It was found that the steamed bun of the present invention not only has excellent taste for appearance, including various colored skins and sediment, but also helps to improve storability while satisfying sensory evaluation by including a mushroom mixed extract of a specific mixing ratio.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (10)

red steamed bun prepared with a dough containing strawberry and blueberry powder, red bean paste, and a mushroom mixed extract;
yellow steamed bun prepared with dough containing turmeric and sorghum powder, sweet potato paste, and mushroom mixed extract;
Black steamed bun prepared with a dough containing black rice and black sesame powder, black soybean paste, and a mushroom mixed extract;
Green steamed bun prepared with a paste containing mugwort and chlorella powder, pea bean paste, and a mushroom mixed extract; and
As a five-color steamed bun consisting of a white steamed bun made with wheat flour dough, milk cream sediment, and a mushroom mixed extract,
The mushroom mixed extract is obtained by mixing 30 parts by weight of white oyster mushroom, 30 parts by weight of shiitake mushroom, 20 parts by weight of chaga mushroom, 10 parts by weight of shanghai mushroom, and 10 parts by weight of shiitake mushroom and hot water extraction at 80 to 90° C. for 6 hours,
Each dough of the red, yellow, black, green, and white steamed bun is Saccharomyces ellipsoidus , Saccharomyces exiguus , and Saccharomyces cerevisiae ) The strain is inoculated with yeast bacteria mixed in a weight ratio of 1:2:2 and fermented for 1 to 3 hours at a temperature of 25 to 35 ℃, Five-color steamed bread.
delete According to claim 1,
Each steamed bun, based on 100 parts by weight of the dough, will contain 0.1 to 3 parts by weight of the mushroom mixed extract, five-colored steamed bun.
delete delete According to claim 1,
The red, yellow, black, green, and white steamed bread is characterized in that the storage properties are improved, five-color steamed bread.
(a) adding the mushroom mixture extract to the dough;
(b) adding sediment to the dough to which the mushroom mixture extract is added; and
(c) steaming the dough containing the sediment;
4 parts by weight of yeast is inoculated into a dough containing 100 parts by weight of wheat flour, 15 parts by weight of unrefined sugar, 2 parts by weight of salt, 12 parts by weight of margarine, 20 parts by weight of eggs, 1 part by weight of baking powder, and 2 parts by weight of mushroom mixed extract As a dough composition for steamed bread, prepared by fermenting at a temperature of 25 to 35° C. for 1 to 3 hours,
The mushroom mixed extract is obtained by mixing 30 parts by weight of white oyster mushroom, 30 parts by weight of shiitake mushroom, 20 parts by weight of chaga mushroom, 10 parts by weight of shanghai mushroom, and 10 parts by weight of shiitake mushroom and hot water extraction at 80 to 90° C. for 6 hours,
The yeast is Saccharomyces ellipsoidus ( Saccharomyces ellipsoidus ), Saccharomyces exiguus ( Saccharomyces exiguus ), and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The strain is mixed at a weight ratio of 1:2:2 The dough composition for steamed bread.
9. The method of claim 8,
The dough is strawberry, blueberry, turmeric, sorghum, black rice, black sesame, mugwort, chlorella, and a dough composition for steamed bread that further comprises 10 parts by weight of a natural product powder selected from the group consisting of combinations thereof.
A method for producing the dough composition for steamed bread of claim 8, comprising inoculating yeast bacteria into the dough containing the mushroom mixed extract.